Thai Nam Phrik Fish Bowl

INGREDIENTS: For Paste: 30 gm Red Chillies 50 gm Onion Whole 10 gm Garlic Cloves 2 gm Brown Sugar 10 gm Tamarind Paste 5ml Oil FOR NAM PHIRK SAUCE: 3 gm Chopped Garlic 4 gm Chopped Lemon Grass 4 gm Chopped Galangal 10 gm Small Onion, sliced 2 gm Chopped Coriander 2 gm Basil Leaves 5 gm Tomato Ketchup 4 gm Light Soya 2 ml Rice Wine Vinegar FOR NAM PHIRK PASTE: 150 ml Stock 5 gm Diluted Corn Flour 3 ml Refined Oil 2 ml Lemon Juice 3 ml Oil 20 gm Julienne Peppers FOR FRIED FISH BATTER: 120 gm Basa, cut into big chunks 10 gm Flour 15 gm Corn Flour Salt to taste 1 gm Pepper FOR FRIED RICE:

180 gm Steamed Rice 10 gm Carrot, small dices 10 gm Beans, small dices 5 gm Onions, chopped 2 gm Garlic, chopped 5 ml Oil Salt to taste 1 gm Pepper 3ml Light Soy Sauce 1 gm Spring Onion, chopped 2 ml Vinegar

METHOD:

Take a tray add red chili, roughly sliced onion, and peeled garlic. Add salt pepper and oil mix it well oven roast it for 5 minutes at 180'c. Take a jar and add the ingredients. Add oil, brown sugar and then tamarind paste. Grind it to rough paste. (Do not make a fine paste mixture) Batter fry the fish chunks till golden brown in colour. Heat oil in a wok add the chopped ingredients. Toss it well add the past and then finally the stock. Add the sauces and vinegar. Season it well. Add fresh chopped coriander and basil leaves. Add diluted corn flour, fish pieces, and toss well. Adjust seasoning. The sauce should be tangy and spicy. Finally add peppers and toss it further. Heat oil in a wok, sauté onion, garlic, carrot, and beans. Toss boiled rice, mix well. Season with salt, pepper, soy sauce. Finish with chopped spring onion.